How to make super green pea and ham soup | Yummy Lummy

I’ve made some really fart worthy pea ham soup for Yummy Lummy before but the focus in this recipe is to get it to look green and taste good too. My previous attempts have focussed on the taste and flavour [My first go and then the repeat a week later] but they ended up looking a yellow-brown colour.

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Super-green Pea ham soup made by Gary Lum
Super-green Pea ham soup
Super-green Pea ham soup made by Gary Lum
Pea and ham soup with an emphasis on the green | Yummy Lummy
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
This recipe is about two things, flavour and looks. I wanted the soup to be green rather than a yellow-brown like my previous attempts.
Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 500 kcal
Author: Gary Lum
  • 1 Ham hock
  • 500 g Green split peas
  • ½ Potato (small cubes)
  • ½ White onion (diced)
  • 500 g Frozen peas
  • 2 L Chicken stock
  1. Wash the split peas and empty them into the slow cooker chamber.
  2. Add the onion, cubed potato and the packet of frozen peas.
  3. Place the ham hock on top of everything and then pour in 2 litres of chicken stock.
  4. Put the slow cooker bucket into the slow cooker and seal it with the lid. Set the timer to 6 hours and let it cook.
  5. After the 6 hours, remove the cooking vessel and then remove the ham hock and begin to peel off the skin and pull the muscle bundles apart and put into a clean bowl. Discard the bones.
  6. With a stick blender, process everything in the cooking vessel until it is smooth.
  7. Plate up by adding some ham to the bottom of a bowl and add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
  8. Garnish with spring onions and chives.
  9. Shoot a photograph and then eat the soup.
  10. Wash the dishes and then write the recipe up.
  11. Write a blog post and hope your friends on social media share the recipe and make you famous 🤣🤣😂

Frequently asked questions

Will this make me fart?

I reckon it will. It all depends on your bowel’s microbiome. If you’re lucky, you can really stink up the place. Just don’t light a match if you fart under the sheets.

Can I make this soup vegetarian?

Yes, but it wouldn’t be pea and ham soup. If you don’t add the ham hock and if you use vegetable stock, you’ll have pea soup. I reckon it would taste okay, but for me, I need the ham in it for the flavour.

Can I eat this for lunch?

Yes, definitively, just don’t attend meetings afterwards if you’re prone to farting a lot.

Can I eat this soup cold the next day?

Yes, but all the fat would be congealed and it wouldn’t be that appealing in my opinion.

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9 Responses

  1. great colour Gary, perhaps you just need to eat this more often so your microbiome can adapt and perhaps presoak the peas for a while to break down those oligosaccharides 🙂

    1. I hadn’t thought of presoaking the peas. I’ll do that next time. I want to get my 1992 microbiome back so I can sell my stool for FMT purposes 😳😂

  2. Better have finished it all up. This does not sound nice overnight, fat congealed and all :/ I like how all that cubed potato is like an island in the middle of the soup 😀

    1. I have two one litre containers filled with the leftover soup. I’ll be heating it before I eat it 😂😂😂

  3. Superb green colour Gary, I think you nailed it with this recipe. If I see you going out for a brisk walk around your building tomorrow, I’ll know why 😉

    1. Thanks Kirsty, I got a little disenchanted last year with yellow-brown pea and ham soup. I figured if I added a bag of frozen peas it would help.
      I can already feel like it’s going to be a windows open sort of night in my little apartment 🤣

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